Today we’re going to celebrate two of the most traditional flavours – chocolate and almonds! I think they are both delicious, so when I saw these nutty marzipan crescents, I knew I had to give them a go. Not only that, but they were also going to be my entry for our Festive Bake-Off at work (well, assuming that they worked!).
As with my Icelandic jólakaka I don’t really have much history to write about these little treats, other than they are very German and part of the wide range of Christmas baking from that part of the world.
This is a remarkably easy recipe, and I think you’re getting a lot of bang for your buck in terms of amount of effort as compared to the end result. The dough is just a simple marzipan, and you don’t even need to worry about letting it rest for hours in the fridge, which makes this a good recipe if you don’t have masses of time to wait.
But let’s be honest, you’re probably still something of an obsessive perfectionist given you’re in the realm of home-made cookies which involve playing around with a thermometer to temper the chocolate for that perfect shine? On that note, if you’re at a loss as to what to get from Father Christmas in your stocking, ask for a digital food thermometer – it’s brilliant for recipes that need a precise temperature. I used to just guess and hope for the best, which led to variable results, and it makes it easier when working with chocolate or making sweets.
So how did I get on in the competitive baking challenge? I submitted them into the “12 Identical Christmas Bakes” category, and I got good feedback, but did lose out to a colleague’s cranberry and orange spiced cupcakes, which frankly were really good. I guess that’s the thing with marzipan – it is often something people really love or really don’t care for. Hey ho…there is always next year!
If you are minded to give these a try, there is one tip I can share with you. It’s about the flaked almond decoration. Lots of pictures online show perfect cookies with whole flaked almonds on them, and I thought I would try to go for that too, but it ended up being a a complete pain to get them to stick to the marzipan after shaping without falling off. It was a case of each movement or slight puff of wind making yet more of them give up. It turns out that it really is a lot easier to roughly chop the flaked almonds. Then when you roll the marzipan in the nuts the adhere perfectly. I think if you went for smaller, fatter crescents then you would find it easier to get larger pieces of almond to stay put, but I had decided on the shape I wanted, and no bag of nuts was going to determine what I did!
One final thing to watch out for is that these cookies can dry out easily if you don’t keep them stored in a sealed container, which is not brilliant when you really want that tender marzipan texture. However, you can easily fix this by storing them in an airtight container with a slice of bread, which is basically magic and makes them soften up after a day or so, which is helpful if you want to make them in advance. Perhaps for a work baking challenge that you don’t win….!
To make Mandelhörnchen (makes around 20)
For the marzipan:
• 250g icing sugar
• 250g ground almonds
• 2 large egg whites, lightly beaten
• 1 teaspoon almond extract
• 150g flaked almonds, roughly chopped
• 1 egg white, beaten
• 150g dark chocolate
1. Preheat the even to 160C. Line a baking sheet with greaseproof paper.
2. Make the marzipan. Put the ground almonds and icing sugar in a large bowl. Add the almond extract and mix well. Add about two-thirds of the egg white, and mix well. The marzipan will seem dry and crumble, but keep adding more of the egg white until you get a soft marzipan which holds is shape but is not too sticky. If it gets sticky, just add equal amounts of icing sugar and almonds to get the right consistency.
3. Shape the cookies. Take pieces of dough, around 20-25g (yes, I used my electric scales to get exact pieces) and roll into a ball. Roll on a worktop to form a sausage – mine were 15cm. Brush some egg white on a plate, and roll the marzipan on it to get a thin, even coating, then roll it into the chopped flaked almonds. Transfer the baking sheet and form into a crescent shape.
4. Bake the Mandelhörnchen for around 12 minutes until just turning golden. Turn the baking sheet half-way to get an even colour. Remove from the oven and allow to cool completely – they get firmer as they cool.
5. Melt and temper the chocolate. Dip each end of the cookies in the chocolate, transfer to a sheet of greaseproof paper and leave to set.